I’m having one of those days where I’m not sure what to say here, and it seems even my fingers are struggling to type without multiple errors. Its gray out and I’ve woken up in the darkness with my alarm ringing in my ears to get up the last two days and really struggled to pull the covers off.
‘Just one more minute.‘ I think.
Last night my roommate and I ventured out for a walk and did some crazy exercises in the park, with the streetlights guiding our jumping lunges and frogs until our legs hated us. Then we retreated home and I had a slice of Pecan Pie that I happen to still have some left over of. I would like to say it’s all in balance, though my attempt at healthy eating was quickly smashed yesterday with the endless treats that sit at the entrance to my desk space at work.
Temptation is all around. How I don’t give in constantly is something I’m still trying to learn. Your tips in avoiding the daily treats would be so appreciated?
Meanwhile, pie week here on the blog and it continues with this little apple harvest treat. Never have I ever been so intrigued by a recipe that I made two ingredients to get here. Somehow Apple Butter Pie called me and I had to answer. Unable to source the apple cider for the apple butter meant I had to make both and this proves that even if you can’t always find the exact ingredients, sometimes foreign recipes call for a little improv or they are there to teach you how make it for yourself. Once again patience in the kitchen is needed, though this pie comes together rather quickly if you have all the ingredients.
Apple Butter Pie
Adapted from MyRecipes
226 grams gingersnaps, crushed finely
50 grams butter, melted
400 gram can sweetened condensed milk
1 cup spiced apple butter
3 egg yolks
1 1/2 teaspoons apple cider vinegar
Preheat the oven to 180°C/350F.
Place the crushed gingersnaps and stir the butter through until it holds together.
Press the mixture into a prepared baking tin evenly on the base and sides.
Place in the oven and bake for 15 minutes until golden. Remove and allow to cool.
Meanwhile, combine the sweetened condensed milk, apple butter, egg yolks and apple cider vinegar until smooth.
Pour into the pie crust and refrigerate overnight or preferably 24 hours.
Serve with some lightly whipped cream.